1899 Barclay Perkins BS Export*

307 calories 30.2 g
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 18.4 liters (fermentor volume)
Pre Boil Size: 26.4 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Ron Pattinson (historical)
Calories: 307 calories (Per )
Carbs: 30.2 g (Per )
Created Tuesday March 20th 2018
1.099
1.023
9.99%
74.42
40
5.55
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Pale 2-Row4.4 kg Pale 2-Row 38 2.5 55.6%
0.75 kg United Kingdom - Brown0.75 kg Brown 32 65 9.5%
0.51 kg United Kingdom - Black Patent0.51 kg Black Patent 27 525 6.4%
1.13 kg New Zealand - Aurora Malt1.13 kg Aurora Malt 37.2 29.44 14.3%
1.13 kg Invert Sugar1.13 kg Invert Sugar 46 1 14.3%
7.92 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 90 min 28.05 33.3%
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 60 min 26.22 33.3%
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 30 min 20.15 33.3%
150 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L Beta-Glucan Rest Temperature 40 °C 30 min
Saccharification Rest Infusion 64 °C 60 min
Mash Out Temperature 79 °C 20 min
13 L Batch Sparge Sparge 80 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlflock Fining Boil 10 min.
6 g Yeast Nutrients Other Boil 10 min.
8 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 433 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Changes from original recipe:

  • Gladfield Aurora malt substituted for amber at same quantity
  • Wyeast London Ale 1028 substituted for British Ale (Dry) 1098
  • Gravity increased from 1.076 to 1.099
View Count: 386
Brew Count: 0
Last Updated: 2018-11-26 08:38 UTC

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